Bulletin  No.  54. 

U.S.  DEPARTMENT  OF  AGRICULTURE, 

OFFICE    OF    EXPERIMENT    STATIONS. 


L'5U 


N 


ivm 


X 


IN 


18  9  7 


BY 


ARTHUR    GOSS,    M.    S. 


RV.  NEW    MEXICO   COLLEGE   OF 
AND    MECHANIC    ARTS 


WASHTXOTON: 

OOVERX.M  KXT     PRINTING     OFFICE. 
1898. 


LIST  OF  PUBLICATIONS  OF  THE  OFFICE  OF  EXPERIMENT  STATIONS  ON 
THE  FOOD  AND  NUTRITION  OF  MAN.1 

(haits.  Pood  and  Diet.    By  W»  O.  Atwater.    (Four  cuarta,  26  by  40  inches.)    Price 

per  H.t,  unmonnted,  75  oentsj  mounted,  ii. 
Bul.  21.  Methods  and  Results  pf  Investigations  on  the  Chemistry  and  Economy  <>f 

Food,     By  W. O.  AtwateT.     Pp.222.     Price,  16  cents. 
'  ui.28.  The  Chemical  Composition  <>i  American  Food  Materials.     By  W.O.Atwater 

and  C. D.  Woods.     Pp.47.     Price, 6  cents. 
'.  Dietary  Btndies  at  the  University  of  Tennessee  in  L&95.    By  C.  K.  Wait, 

with  <<»in  imnts  by  W.  <  >.  At  water  and  C.  I  >.  Woods.     Pp.  id.    Price,  j&  cents. 
Bui. 31.  1  Hetarv  studies  at  the  University  of  Missouri  in  l *!>.">,  and  ] tats  Relating  to 

Bread  and  Meal  Consumption  in  Missouri.     By  ll.  B.  Gibson, S. Calvert, 

and  l>.   W  .  Ma\.  with  comments  by  W.  ().  At  water  and  ( '.  I).  Woods.      Pp. 

24.     Wee,  5  cents. 
Bui. 32.  Dietary  Studies  at  Purdue  University,  Lafayette,  Iml.,  in  1895.     By  w.  K. 

Stone,  with  comments  l>v  W.  <  >.  At  water  and  ('.  D.  Wood-.  Pp.  28.  J'riee, 
iit-. 

1'iul.  35;  Food  and  Nutrition  investigations  in  New  Jersey  in  1895  and  189<>.  By 
E.  B,  Voorhees.     Pp.40.     Price,  5  cents. 

Bnl. 37.  Dietary  Studies  at  the  Maine  State  College  in  1*9.~,.  By  W.  H.Jordan. 
Pp.  f>7.      Price,  5  cents. 

Bnl.38.  Dietary  studies  with  Reference  to  the  Food  of  the  Negro  in  Alabama  iu 
1895  and  1896.  Conducted  with  the  Cooperation  of  the  Tnskegee  Normal 
and  Industrial  Institute  and  the  Agricultural  and  Mechanical  College  of 
Alabama.     Reported  by  W.  0.  Atwater  and  c.  D.  Woods.     Pp.  09.     Price, 

5  cents. 
Bul.  40.  Dietar\  studies  in  New  Mexico  in  189.").     ByA.  Goss.     Pp.23.     Price,  5  cents. 
Bol. 43.   Losses   in    Boiling  Vegetables   and    the    Composition   and    Digestibility   of 

Potatoes  and  Eggs.     By  H.  Snyder,  A.J.  Frisby,  and  A.  P.  Bryant.     Pp.31. 

Price. ."»  cents. 
Bnl.  41.   Report  of  Preliminary  Investigations  on   the  Metabolism  of  Nitrogen   and 

Carbon  in  the  Unman  Organism  with  a  Respiration  Calorimeter  of  Special 

Construction.     By  \Y.  O.  Atwater,  C.  D.  Woods,  and  F.  G.  Benedict.     Pp. 

64.     Price,  5  ceuts. 
Bnl.  16.  A  Digest  of  Metabolism  Experiments  iu  which  the  Balance  of  Income  and 

Outgo  was  Determined.     By  W.  O.  Atwater  and  C.  F.  Lang  worthy.     Pp. 

131.     Price,  2;"3  cents. 
Bnl.  46.  Dietary  Studies  in  New  York  City  in  1895  and  1896.     By  W.  O.  Atwater  aud 

C.D.Woods.     Pp.117.     Price,  10  cents. 
Bul. 52.  Nutrition  Investigations  in  Pittsburg,  Pa.,  1891-1896.     By  Isabel   Bevier. 

Pp.  48.     Price.  5  cents. 
Bul. 53.   Nutrition  Investigations  at  the  University  of  Tennessee  iu  1896  and  1897. 

B\  C.  E.  Wait.     Pp.46.     Price,  5  ceuts. 

FARMERS'   BULLETINS. 

Bul. 23.   Foods:  Nutritive  Value  and  Cost.     By  W.  <>.  Atwater.     Pp.  32. 
Bul. 34,    Meats;  Composition  and  Cooking.     By  C.  D.  Woods.     Pp.  29. 
Bnl.  71.    Milk  as  Pood.      Pp.  39. 

1  For  those  publications  to  which  a  price  is  affixed  application  should  be  made  to 
the  Superintendent  of  Documents,  Union  Building,  Washington,  D.  C,  the  o 
nated  by  law  to  sell  Government  publications. 


Bulletin  No.  54.  250 

U.S.  DEPARTMENT   OF  AGRICULTURE, 

OFFICE    OF    EXPERIMENT    STATIONS. 


\ 


inr 


IN 


18  9  7 


BY 


ARTHUR    GOSS,    M.    S., 

PROFESSOR   OF    CHEMISTRY',  NEW    MEXICO    COLLEGE   OF 
AGRICULTURE    AND   MECHANIC   ARTS 


WASHINGTON: 

GOVERNMENT    PRINTING    OFFICE 

1898. 


LETTER  OF  TRANSMITTAL. 


United  States  Department  of  Agriculture, 

Office  of  Experiment  Stations, 

Washingt07i,  D.  C,  May  15,  1898. 

Sir:  I  have  the  honor  to  transmit  herewith  a  report  on  food  and 
dietary  investigations  in  New  Mexico,  made  by  Arthur  Goss,  M.  S.,  pro- 
fessor of  chemistry  in  the  New  Mexico  College  of  Agriculture  and 
Mechanic  Arts  and  chemist  of  the  Agricultural  Experiment  Station  of 
New  Mexico.  The  work  here  reported  is  in  continuation  of  that  recorded 
in  Bulletin  No.  40  of  this  Office  and  consists  of  a  study  of  the  composi- 
tion of  a  side  of  New  Mexico  beef  and  a  dietary  study  of  a  poor  Mexi- 
can family  living  near  Las  Oruces,  N.  Mex.  In  connection  with  the 
study  of  the  composition  of  meat  a  considerable  number  of  analyses 
were  made.  These  investigations  constitute  a  part  of  the  nutrition 
investigations  in  charge  of  this  Office.  They  were  conducted  under  the 
immediate  supervision  of  Prof.  W.  O.  Atwater,  special  agent  in  charge 
of  nutrition  investigations,  in  accordance  with  instructions  given  by  the 
Director  of  this  Office.  The  New  Mexico  College  and  Station  have  cor- 
dially cooperated  with  the  Department  in  this  work.  In  the  analytical 
work  valuable  assistance  was  rendered  by  A.  M.  Holt,  M.  S.,  assistant, 
chemist  of  the  station. 

Professor  Goss's  report  is  respectfully  submitted  with  the  recommen- 
dation that  it  be  published  as  Bulletin  No.  54  of  this  Office. 

A.  C.  Trie, 

Director. 
Hon.  James  Wilson, 

Secretary  of  Agriculture. 

3 


CONTENTS 


Page. 

Outline  of  the  work 7 

Analytical  study  of  a  side  of  New  Mexico  range  beef 7 

General  conditions  influencing  beef  raising  in  New  Mexico 7 

Methods  of  analysis ". 9 

Results  of  analysis 12 

Comparison  of  the  composition  of  beef  from  different  parts  of  the  United 

States 14 

Dietary  study  of  a  poor  Mexican  family 14 

Conditions  of  life 14 

Details  of  the  study 15 

Discussion  of  results 18 


ILLUSTRATIONS. 


Plate  I.  Fig.  1.  A  row  of  adobe  houses  in  New  Mexico;  Fig.  2.  Mexican  fam- 
ily at  dinner  in  front  of  their  adobe  house;  Fig.  3.  Mexican  women 
preparing  tortillas 14 

Fig.  1.  Diagram  showing  cuts  of  beef  used  in  this  investigation 10 

5 


NUTRITION  INVESTIGATIONS  IN  NEW  MEXICO 

IN  1897. 


OUTLINE  OF  THE  WORK. 

The  nutrition  investigations  carried  on  by  the  New  Mexico  Experi- 
ment Station  during  the  past  year,  herewith  reported,  include  analyses 
of  native  beef  and  a  dietary  study.  The  larger  part  of  the  available 
time  was  devoted  to  the  analytical  study  of  a  side  of  beef,  taken  from 
a  steer  representing  as  fairly  as  possible  the  average  animal  raised 
upon  the  New  Mexico  cattle  ranges,  for  the  purpose  of  obtaining  data 
for  a  comparison  of  average  New  Mexico  range  beef  with  beef  from 
other  sections  or  from  animals  grown  under  different  conditions. 

The  dietary  study  is  a  continuation  of  work  previously  reported1  and 
was  made  with  one  of  the  families  studied  in  the  earlier  investigation. 
The  family  was  regarded  as  typical  of  the  ordinary  Mexicans  of  limited 
income,  who  make  up  the  greater  portion  of  the  common  laborers  of 
New  Mexico. 

ANALYTICAL   STUDY  OF  A  SIDE  OF  NEW  MEXICO  RANGE  BEEF. 

GENERAL    CONDITIONS    INFLUENCING    BEEF    RAISING    IN    NEW 

MEXICO. 

The  location,  climatic  conditions,  and  surface  conformation  of  New 
Mexico  are  such  that  the  greater  part  of  the  Territory  is  pastoral 
rather  than  agricultural.  From  the  general  conditions  under  which 
cattle  are  raised  in  this  Territory,  marked  differences  in  the  composi- 
tion of  their  flesh  as  compared  with  that  of  animals  raised  in  other 
localities  might  be  expected.  A  large  area  of  the  Territory  is  elevated 
table-land  or  mesa,  varying  in  height  from  between  6,000  and  6,500  feet 
above  sea  level  at  the  north  to  4,000  feet  in  the  south.  This  region  is 
traversed  by  irregular  and  broken  ranges  of  mountains  and  furrowed 
by  rivers  and  streams,  along  which  is  found  the  only  arable  land. 

Climate  and  rainfall. — The  climate  is  exceedingly  dry,  so  much  so 
that  meat  left  in  the  open  air  dries  without  putrefaction.  The  annual 
rainfall  is  very  slight,  the  average  for  eight  years  being  less  than 


U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  40. 


8 

1 1.',  inches.  The  average  rainfall  for  Maine  Tennessee,  and  Texas  is 
approximately  46,  5*,  and  29  inches,  respectively.  The  rainy  season. 
which  is  usually  confined  almost  entirely  to  the  late  summer  months, 
begins  sometime  between  the  middle  of  July  and  the  middle  of  August 

and  lasts  only  about  four  weeks. 

To  one  unfamiliar  with  New  Mexico  conditions  the  apparently  barren 

stretches  of  mesa  which  Burround  the  valleys  appear  utterly  worthless. 
But  wherever  there  is  sufficient  water,  either  in  streams  or  springs, 

grass  is  abundant,  and  under  the  influence  <>f  the  summer  rains  plains 
that  were  apparently  entirely  bare  will  turn  green  and  become  valuable 
pasture  land  in  a  very  short  time,  liven  the  seemingly  dry  barren 
mesa  produces  much  valuable  forage  and  supports  large  numbers  of 

sheep  and  cattle  throughout  the  entire  year.     The  climate  is  such  that 

shelter  is  not  required. 

Xntir,   grasses  and  foragt  plants.— The  majority  of  the  wild  forage 

plants  of  New  Mexico  are  grasses.  They  may  be  divided  into  two 
different  groups — those  which  grow  in  the  moist  and  alkaline  soil  of 
the  valleys  and  those  which  are  found  on  the  mesa  and  which  depend 
solely  on  the  scant  rainfall  for  their  supply  of  moisture. 

To  the  first  group  belong  several  rapidly  growing  annual  grasses, 
among  the  most  important  being  the  grain-vine  mesquite,  bunch  grass 
growing  upon  the  alkali  "flats"  which  will  support  little  else  .  and 
salt  grass.  This  salt  grass  or  alkali  grass  forms  a  thick  sod  on  the 
marshy  alkali  "flats"  and  "draws"  which  are  of  frequent  occurrence 
in  this  western  country.  Provided  there  is  sufficient  water  it  grows 
well  even  when  the  alkali  covers  the  surface  of  the  soil  with  a  thick 
white  crust. 

Of  the  second  group,  i.  e..  the  mesa  grasses,  the  most  important  are  the 
gramas,  Bfost  of  the  species  are  perennial,  but  the  "six-weeks  grama" 
produces  an  abundant  and  valuable  crop  during  the  short  rainy  season. 

In  addition  to  the  grasses  two  other  plants — prickly  pear  and  sotol — 
furnish  an  occasional  supply  of  nourishment  for  the  range  animals. 
The  prickly  pear  is  a  fleshy  cactus,  the  stems  of  which  are  covered 
with  barbed  spines.  Before  feeding  the  spines  are  removed  by  burn- 
ing.    It  is  used  in  several  regions  of  the  West  when  fodder  is  scarce.1 

Sotol  is  a  plant  resembling  the  yucca.  The  outer  spiny  leaves  are 
cut  away  with  a  heavy  knife  exposing  the  central  core  of  the  plant, 
which  contains  no  spines  and  which  is  the  portion  eaten  by  stock. 
Sotol  contains  a  larger  amount  of  nutrients  than  prickly  pear,  but 
neither  of  them  is  of  any  great  value  as  a  stock  food  when  used  alone. 

With  the  increase  in  numbers  on  the  ranges  the  cattle  have  acquired 
the  habit  of  eating  plants,  such  as  prickly  pear  and  sotol.  whi(di  would 
ordinarily  be  rejected.     These  coarser  plants  are  utilized  when  feed  is 


'In  Australia  and  in  North  Africa  and  other  Mediterranean  regions  this  plant  has 
been  fed  to  a  considerable  extent,  and  u  regarded  very  favorably.  In  Australia  it  is 
nsnallj  oooked  by  steaming. 


short  to  tide  over  the  cattle  until  the  summer  rains  again  cause  the 
grasses  to  spring  up.  As  a  result  range  cattle  are  generally  in  very 
poor  condition  in  the  spring  aud  are  never  very  fat. 

The  following  table  gives  the  composition  of  the  above-mentioned 
forage  plants:1 

Table  1. — Composition  of  some  of  the  Xetv  Mexico  range  grasses  and  forage  plants. 


Ordinary  grama  crass  (Bouteloxia  oligostachga) . . 

Black  grama  grass  (Jf.  eriopoda) 

.Six  weeks  grama  grass  (B.  polystachya) 

Tall  grama  grass  (jj.  racemoxa j 

Bunch  grass  (Sporobolus  airioides) 

Vine  mesquite  grass  {Panicum  obtusion) 

Salt  grass  ( Distichlis  kjncata) 

I'rickh,  pear  (Opuntia camanchica) 

Soto!  (  DasyUrion  wheeleri),  bead  or  inner  portion, 

green '. 

Timothy  hay1  (average  of  68  analyses) 


Water. 

Pro- 
tein. 

Ether 
extract. 

Nitrogen- 
l'ree  ex- 
tract. 

Crude 
tiber. 

Per  ct. 

Per  ct. 

Per  ct. 

Per  ct. 

Per  ct. 

6.1 

7.4 

1.7 

44.1 

30.3 

4.8 

5.3 

1.7 

45.6 

32.0 

4.8 

9.8 

1.9 

42.0 

30.9 

6.4 

6.3 

1.8 

41.3 

34.8 

6.4 

7.0 

1.8 

42.5 

33.5 

4.3 

8.9 

2.5 

45.6 

30.4 

5.5 

6.6 

2.0 

45.7 

28.6 

72.7 

1.1 

.4 

16.4 

3.1 

65.0 

1.6 

.8 

22.5 

8.5 

13.2 

5.9 

2.5 

45.0 

29.0 

Ash. 


Per  ct. 
10.5 
10.8 
10.7 
9.4 
8.9 
8.4 
11.6 
6.4 

1.6 
4.4 


1  U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  11. 

The  grasses  were  analyzed  in  the  air  dried  condition  because  this  is 
their  condition  on  the  range  during  the  greater  portion  of  the  year. 
They  spring  up  during  the  summer  rains,  and  after  the  growing  season 
is  over  they  cure  as  they  stand,  making  a  fair  quality  of  hay  upon  which 
the  stock  feed  until  the  return  of  the  rainy  season. 

On  the  whole,  the  hay  from  the  range  grasses  analyzed  compares  very 
favorably  with  that  grown  in  other  parts  of  the  country.  It  will  be 
seen  that,  probably  owing  to  the  exceptionally  dry  climate,  the  New 
Mexico  hays  contain  a  very  small  proportion  of  water.  They  contain 
an  unusually  high  percentage  of  ash,  which  is  doubtless  due  to  the  large 
amount  of  soluble  constituents,  or  alkali,  present  in  New  Mexico  soils 
and  in  those  of  the  arid  region  in  general.  The  ash  content  of  some  of 
the  plants  grown  in  the  arid  regions  is  very  remarkable.  Samples  of 
prickly  pear  analyzed  at  New  Mexico  Station  have  been  found  to  con- 
tain more  than  30  per  cent  ash  in  the  dry  matter. 

METHODS  OF  ANALYSIS. 

For  the  purpose  of  the  investigation,  a  range  steer  2.J  years  old,  rep- 
resenting as  nearly  as  possible  the  average  animal  at  this  time  of  the 
year  (spring),  was  selected.  After  slaughtering,  one  side  was  divided 
into  fifteen  different  cuts  as  outlined  in  the  diagram  (fig.  1,  p.  10). 

The  methods  of  preparing  the  samples  for  analysis,  of  partial  drying, 
and  of  determining  the  moisture  and  ash  were  the  same  as  those  com- 
monly employed.  Considerable  trouble  was  encountered  in  grinding 
the  samples.  Most  of  them  could  be  ground  fine  enough  to  pass  a  one- 
half  millimeter  sieve,  but  a  few,  like  the  leg,  containing  much  tendon 
and  similar  tissue,  could  not  be  made  to  pass  through  so  fine  a  mesh. 


New  Mexico  Experiment  Station  Bnl.  17. 


10 

The  methods  of  analysis  were  for  the  most  pari  the  same  as  ordina- 
rily employed,  in  the  ease  of  the  nitrogen  and  fat  determinations 
slight  modifications  of  the  regular  methods  were  made. 

Pol  ///  meat — The  tat  was  determined  by  extracting  the  water-free 
material  in  a  Soxhlet  extractor  witli  anhydrous  ether.  Before  begin- 
ning the   analysis  of  the   samples   from   the  side   of  beef  Selected   for 

Investigation,  a  series  of  tat  determinations  were  made  with  samples  of 

round  and  sirloin  steak  in  order  to  ascertain   how  Long  the  extraction 


Kii;.  I.— Diagram  showing  outs  «>t  beef  used  in  this  investigation. 

should  be  continued.    The  results  of  these  determinations  are  given 
in  the  following  table: 

Table  2. —Length  of  time  neoessarif  for  complett  extraction  of  fat  from  beef  with  tthev. 


pie. 

Name  i 

i  out 

F:it  re 

moved  in 

first  24 

hours. 

Pal  re- 

inuvi  <1  in 

24  hours. 

Totalfal 
removed 

hours. 

Bound  steak : 

l't  i-  et  nt. 

0.21 

.17 

Per  cent. 
8.08 



7.91 

-     - 

Average 

Sirloin  >t.;ik  : 

7.89 

.lit 

54 1; 

1.41 

1  B  1 

1.77 

Average 

Sirloin  -t«':ik  : 

l'ir-t  il>  t.  rniinatiui) 



L.48 

1.70 

Ml 

7.M 

8.06 



7  73 

.19 
T20" 

7  '.'2 



5.90 

11 

These  results  showed  that  it  was  necessary  to  extract  witli  ether 
longer  than  twenty  four  hours,  and  in  all  subsequent  work  extraction 
was  continued  for  forty-eight  hours,  it  being  assumed  that  practically 
all  the  soluble  material  was  removed  in  that  time.  In  view,  however, 
of  the  observations  of  Argutinsky,1  Dormeyer,2  Bogdanow,3  Sclinlz,4 
B.  Voit  and  Krummacher,3  Polimanti,"  Nerking,7  and  Frank  this  ques- 
tion of  the  extraction  of  fats  from  animal  tissue  by  ether  demands 
further  investigation.  But  there  is  hardly  reason  to  assume  that  when 
the  material  is  finely  ground  and  extracted  with  anhydrous  ether  for 
forty-eight  hours,  the  amount  of  fat  which  fails  to  be  dissolved  and 
extracted  by  the  ether  or  the  amount  of  material  other  than  fat  in  the 
extract  can  be  large. 

The  so-called  fat,  i.  e.,  ether  extract,  is  never  absolutely  pure  fat.  In 
the  case  of  meat,  in  addition  to  very  small  quantities  of  other  sub- 
stances, the  ether  extract  contains  some  nitrogenous  material.  In  sev- 
eral cases  the  dried  ether  extract  was  transferred  to  Kjeldahl  digestion 
flasks  and  the  nitrogen  in  it  determined  in  the  usual  manner.  The 
average  amount  of  nitrogeu  found,  as  will  be  seen  by  reference  to 
Table  5,  page  13,  was  0.03  per  cent.  This  is  equivalent  to  0.21  per 
cent  of  protein  (using  the  factor  6.25).  This  amount  should  be  deducted 
from  the  total  ether  extract  and  added  to  the  protein  when  great 
accuracy  is  desired. 

The  amount  of  nitrogen,  however,  is  so  small  that  in  ordinary  prac- 
tical work  it  could  be  safely  neglected.  Although  care  was  taken  to 
secure  a  clear  filtrate  in  the  fat  flask,  it  is  possible  that  the  small 
amount  of  nitrogen  came  from  particles  of  meat  carried  through 
mechanically  in  the  two  days'  extraction  to  which  the  samples  were  sub- 
mitted. It  is  possible  that  the  ether  extract  contained  small  amounts 
of  lecithin  and  other  nitrogenous  compounds  which  are  soluble  in  ether. 

Nitrogen  in  meat. — The  Kjeldahl  method  was  used  for  the  determina- 
tion of  nitrogen.  One  gram  of  substance  was  taken  for  analysis.  To 
insure  accuracy,  all  the  measuring  vessels  used  were  carefully  calibrated 
and  all  the  reagents  were  tested. 

[n  order  to  determine  the  length  of  time  necessary  to  digest  the 
samples  of  meat  with  the  sulphuric  acid  and  mercuric  oxid,  samples  of 
sirloin  steak  (No.  548)  weighing  1  and  2  grams  were  digested  for  one- 
half,  one,  two,  three,  and  four  hours,  respectively,  with  30  cubic  centi- 
meters sulphuric  acid  and  0.7  gram  mercuric  oxid. 


1  Arch.  Physiol.  [Ptiiiger],  55,  p.  347. 

-  Ihid.,  61,  p.  341  (E.  S.  R.,  7,  p.  919) ;  65,  p.  90. 

fi  Ihid.,  65,  p.  81  (E.  S.  R.,  8,  p.  713) ;  68,  pp.  408,  431  (E.  S.  R..  9.  pp.  618,  681). 

«  Ibid.,  66,  p.  145  (E.  S.  R.?  9,  p.  373). 

5  Ztschr.  Biol.,  35  (1897),  p.  555  (E.  S.  R.,  9.  p.  917 ) . 

6  Arch.  Physiol.  [Pfliiger],  70,  p.  366  (E.  S.  R..  9,  p.  1020). 

7  Ihid..  71,  p.  427. 

*  Ztschr.  Biol.,  35  (1897),  p.  549. 


12 

The  percentages  of  nitrogen  obtained  wen-  as  follows: 

dmoumtt  of  nitrogen  found  in  meat  digested  different  length*  of  time. 

Samples  weighing  l  gram:  Percent 

-half  hour 13. 

One  hour 18.57 

Two  boon 13.61 

Three  hours  13. 67 

POO!  DOUH 13.  ♦£ 

Sample  weighing  l'  grams: 

One  horn 13.51 

These  results  indicate  that,  as  Atwatei  and  Woods  have  already 

pointed  out,1  it  is  necessary  to  digest  meats  somewhat  longer  than  veg- 
etable Bubstances.  In  the  comparative  test  reported  digesting  three 
hours  was  apparently  sufficient,  but  for  the  sake  of  safety  the  diges- 
tion was  continued  tor  four  hours  in  the  analysis  of  the  side  of  Deed 

RESULTS  OF  ANALYSIS. 

The  ordinary  methods,  with  the  modifications  and  precautions  noted 
above,  were  used  in  the  analysis  of  the  different  cuts.  The  results  are 
given  in  Tables  3,  4,  and  5.  Table  3  shows  the  weight  of  the  different 
cuts  and  the  percentage  of  waste  and  nutritive  ingredients,  together 
with  the  fuel  value  of  each  cut.  The  composition  and  fuel  value  of  the 
edible  portion  of  the  different  cuts  are  shown  in  Table  4.  In  Table  5 
the  results  are  calculated  to  a  water-free  basis.  The  fuel  values  are 
computed  by  assuming  the  fuel  value  of  a  pound  of  protein  or  carbo- 
hydrates to  be  1,860,  and  that  of  a  pound  of  fat  to  be  1,220  calorics. 

Table  3. — Composition  of  *ide  of  beef  from  a  New  Mexico  range  tleer. 


Refer 

Portion  taken  for  analysis. 


Refuse 


Water. 


Neck 

519     Chuck  nl> 

Standing  rib 



524     Navel 

Shoulder 



Front  of  Bhonlder 


12 

13 
31 


10 

f 
0 
■J 

10 
4 
0 


/'.  /■  <•'  at 

n  i 

16.7 
31.7 

64.3 

J.  I 

39.8 

50.0 


Pt  r  ct. 
18.3 
63.1 

:.•_'.  l 
25.  5 
66.6 
46.  1 

59.2 


Pro 
tein. 


Fat. 


Fuel 
Ash.      value  per 
pound. 


Per  ct. 

6.0 
18.1 
14.7 

9.5 

12.5 

10.8 
15.5 


1.2 


Per  tt. 

0.3 


Calories. 
HO 
386 

3(15 
185 

5;»:. 
270 
235 
315 


US 


Average  >'i  fore  quarter. 


:;7.4 


Sirloin  

Sirloin  steak  

Rump 

Round  >tt-ak 

Hock,  hind  leg  <>r  shank 
Qpper  <t  sirloin  Hank. . 
Lower  or  thin  flank 


19.7 


16.0 

50.0 


igc  of  hind  quarter 
n  bole  -i'l.  . . 


I ongue 
Ml      Brain.. 


49.9 

:.i.  4 

61.5 

67.  1 


13  7 

I9T5" 
21  'J 

- 

12.9 
24.  1 


285 


.> 

1.0 

.9 

1.1 

S 

1.0 

.9 

1.1 

.  s 

.7 

.  7 

1.2 

.0 

1.2 

3t»5 
420 

450 
495 


30.7 


55.1 
~5l7T 


55.3 


19.9 


1.6 


Hi.  6 


9  11 


.'.1 


4.0 
3.3 


4 
2.5 

1.1 


400 

M0 

315 
555 
566 


1  .  8.  1  »«i't.  Agr.,  Office  <>i   Experiment  Stations  Bol.  1 1.  ]». 


13 

Table  &.— Composition  of  edible  portion  of  «ide  of  beef  from  <t  Sen-  Mexico  range  steer. 


Refer- 
ence 

No. 


540 

51!) 
526 

525 
524 

530 
5:$8 

531 

532 

522 
523 
528 
527 
529 
520 
521 

537 

539 

543 
542 
541 


Portion  taken  for  analysis. 


Neck 

Chuck  ribs 

Standing  rib 

Plate  

Navel 

Shoulder 

Leg 

Front  of  shoulder 

Average  of  fore  quarter 

Sirloin 

Sirloin  steak 

Rump 

Bound  steak 

Hock,  hind  leg  or  shank 

Upper  or  sirloin  rlank 

Lower  or  thin  flank 

Average  of  hind  quarter 

Average  of  whole  side.. 

Tongue  

Liver  

Brain 


Water. 


Per  cent. 
73.8 

75.  B 

76.  3 
71.5 
08.6 
76.0 
75.9 
77.7 


'rotein. 


Per  cent. 
24.3 
21.7 
21.  5 
20.0 
29.4 
20.8 
21.6 
20.4 


76.0 


70.1 
71.1 
72.0 
73.2 
71.2 
72.1 
70.3 


71.7 


73.8 

^7275 
72.0 
80.6 


21.8 


27.4 
26.4 
25.9 
24.4 
25.8 
25.9 
27.4 


25.8 


Fuel 

Fat. 

Aeh. 

value  per 
pound. 

Per  a  nt. 

Per  cent. 

Calorie*. 

0.7 

1.2 

480 

1.  1 

1.1 

465 

1.1 

1.1 

445 

.6 

1.3 

520 

.6 

1.4 

570 

1.5 

1.1 

450 

1.5 

1.0 

465 

.8 

1.1 

415 

23.  9 


17.7 

22.2 

9.0 


1.1 

1.1 
.7 

1.1 

1.7 
.7 

1.0 


1.1 


1.1 


8.9 
3.3 
9.3 


1.4 
1.4 
1.4 
1.3 
1.3 
1.3 
1.3 


1.4 


1.2 


.9 
2.5 
1.1 


555 
535 
510 
500 
550 
510 
550 


525 
490 


705 
555 
560 


Table  5. — Composition  of  water- free  substance  in  side  of  beef  from  a  New  Mexico  range 

steer. 


Refer- 
ence 
No. 


540 
519 
526 
525 
524 
530 
538 
531 

532 

522 

523 
528 
527 
529 
520 
521 

537 

539 


Portion  taken  for  analysis. 


Nitrogen 


Neck 

Chuck  ribs 

Standing  ribs 

Plate 

Navel 

Shoulder 

Leg 

Front  of  shoulder. 


Per  cent. 
15.31 
14.70 
14.81 
15.51 
15.65 
14.55 
14.85 
14.  88 


Average  of  fore  quarter. 


Sirloin 

Sirloin  steak 

Rump 

Round  steak 

Hock,  hind  leg  or  shank. 
Upper  or  sirloin  rlank. . . 
Lower  or  thin  flank 


14.69 
14.83 
15.12 
14.69 
14.77 
15.14 
15.38 


Protein. 


Fat. 


Nitrogen 
in  ether 
extract. 


cent. 

Per  cent. 

92.8 

2.7 

89.9 

5.6 

90.8 

4.7 

93.4 

2.1 

93.8 

2.0 

88.9 

6.4 

89.8 

6.1 

91.6 

3.7 

Per  cent. 


0.03 
.03 


90.8. 


4.5 


91.7 
91.7 
92.6 
91.1 
89.7 
93.0 
92.5 


3.6 
2.6 
4.0 
5.9 
2.6 
3.4 


Fat  cor- 
rected for 
protein 
in  ether 
extract. 


Per  cent. 
2.5 
5.4 
4.5 
.  1.9 
1.8 
6.2 
5.9 
3.5 


.05 
.03 
.03 
.03 
.04 
.03 
.03 


Average  of  hind  quarter . 

Average  of  wh  ole  side 1 . 

Average 


91.5 


91.1 


3.7 


J.03 


3.4 
3.4 
2  4 
3.8 
5.7 
2.4 
3.2 


Ash. 


Per  cent. 
4.7 
4.7 
4.7 
4.7 
4.4 
4.9 
4.3 
4.9 


4.7 


4.9 
4.9 
5.0 
5.1 
4.6 
4.6 
4  3 


4.8 
178 


Equivalent  to  0.21  per  cent  protein  (NX 6.25). 


14 

COMPARISON    OF  THE   COMPOSITION  OF  BEEF  FROM  DIFFERENT 
PARTS  OF  THE  UNITED    STATES 

The  following  table  gives  the  average  composition  of  the  side  of  New 
Mexico  beef  reported  above  and  the  average  composition  of  similar 
sides  of  beef  from  .Maine.  Tennessee,  and  Texas. 

I'ai-.i  b  6.     Averaffi  oomportHon  of  side*  of  bee/from  different  regions. 


Refuse 

Per  cent. 
10.  1 
20.4 

20.  0 
30.7 

Water. 

Per  cent. 

52.9 
55.2 
51.  l 

Protein. 

Ash. 

Per  cent. 
11   l 
15.3 
15. 1 

16.6 

Per  cent. 

18.6 

10.5 

8.8 

.7 

Per  cent. 

0  7 

g 

.7 

.9 

■Maine  Sta  Rpt  1895, p. 57. 

»XJ.S  Dept. Agr., Offioe of  Experiment  Stations  l'»ul.53. 

lU.S  Dept  Agr.,  Offioe  of  Bxperimenl  Station*  BuL2S. 

One  of  the  most  noteworthy  features  in  connection  with  the  composi- 
tion of  New  .Mexico  beef  as  compared  with  the  results  of  analyses  of 

heel'  from  other  localities  is  the  extremely  low  percentage  of  ether 
extract  in  the  former.  The  maximum  for  any  single  cut,  calculated  on 
the  water-free  basis  (see  p.  13),  is  G.4  per  cent,  the  minimum  2  per  cent, 
and  the  average  4.1  percent.  As  has  already  been  pointed  out.  this 
ether  extract  is  not  pare  fat.  Deducting  the  amount  of  protein  found 
in  it.  leaves  3.94  per  cent  as  the  average  of  several  determinations. 

Although  the  beef  was  very  lean,  it  is  believed  that  it  was  fairly 
representative  of  New  Mexico  range  beef  in  the  spring.  In  the  late 
summer  and  early  fall  the  cattle  are  in  better  condition,  owing  to  the 
better  pasturage  during  the  rainy  season. 

The  low  fat  content  is  accompanied  by  a  high  proportion  of  refuse. 
This  is  but  natural,  for  as  the  flesh  approaches  more  closely  to  pure 
muscular  tissue  the  proportion  of  tendon  and  bone  increases. 


DIETARY  STUDY  OF  A  POOR  MEXICAN  FAMILY. 

The  dietary  work  consists  of  a  study  of  one  of  the  families  (So.  163) 
studied  last  year  and  reported  elsewhere.1  It  was  thought  by  continu- 
ing the  investigation  with  a  family  whose  dietary  had  already  been 
studied  that  some  idea  could  be  obtained  of  the  difference  in  the 
amounts  of  the  various  nutrients  consumed  at  different  times  by  the 
same  people. 

CONDITIONS  OF  LIFE. 

The  family,  consisting  of  the  father,  mother,  and  3-year-old  son,  is 
one  of  a  colony  of  some  twenty  families  in  the  same  circumstances 
attached  to  one  of  the  large  ranches  near  Las  Cruces.     The  rent  of 


U.  S.  Dept.  A<;r.,  Office  of  Experiment  Stations  Bui.  40, 


U.  S.  Dept.  of  Agn.,  Bui.  54,  Office  of  Expt.  Stations 


Plate  I. 


f        uV& 


*z~: 


Fig.  1.— A  Row  of  Adobe  Houses  in  New  Mexico. 


Fig.  2.— A  Mexican  Family  at  Dinner  in  front  of  the'r  Adobe  House. 


15 

tbe  dwellings  and  small  plats  <>f  land,  upon  which  they  raise  the 
greater  part  of  their  food,  is  paid  in  grain.  The  houses  are  all  built  of 
adobe  or  sun-dried  brick,  with  an  earth  floor  and  a  Hat  roof  made  of 
sticks  and  brush  covered  with  mud,  and  generally  contain  but  one 
room  about  20  feet  square.  There  are  usually  a  single  door  and  oue  or 
two  unglazed  windows.  That  the  houses  and  the  household  furnishings 
are  of  the  simplest  and  most  primitive  kind  may  be  seen  from  the 
accompanying  illustrations. 

Figure  3  (Plate  I)  shows  the  particular  family  whose  dietary  was 
studied  at  dinner.  To  the  left  may  be  seen  an  oven  in  which  some  of 
the  cooking  is  done.  The  greater  part  of  the  cooking,  however,  is 
done  over  an  open  fire  in  one  corner  of  the  house. 

In  general  the  diet  of  such  families  consists  almost  entirely  of  vege- 
table foods,  meats  being  very  rarely  purchased.  The  family  studied 
used  no  meat  during  the  fourteen  days  of  the  experiment  previously 
reported  and  but  1£  pounds  during  the  present  study. 

"Frijoles,71  or  beans,  "  chili"  (a  variety  of  red  pepper),  and  u  tortillas," 
i.  e.,  cakes  made  from  flour  or  from  the  small  blue  corn,  which  is  pounded 
in  stone  mortars  by  the  women,  make  up  the  greater  part  of  the  food 
eaten.  In  the  dietary  reported,  "fideos,"  a  native  product  resembling 
macaroni,  was  also  used  to  some  extent.  The  amount  of  fat  in  the 
vegetable  food  eaten  is  comparatively  small.  The  deficiency  is  made 
up  by  the  use  of  lard  or  lard  substitutes  used  freely  in  cooking. 

The  total  income  of  the  family  derived  from  the  irregular  employ- 
ment of  the  man  for  short  periods  at  various  kinds  of  work  upon  the 
ranch,  did  not  exceed  $100  per  year. 

DETAILS  OF  THE  STUDY. 

The  dietary  study  was  carried  on  by  the  methods  described  in  pre- 
vious publications1  of  this  Office.  Exact  account  was  taken  of  all  the 
food  materials  in  the  house  (1)  at  the  beginning  of  the  experiment,  (2) 
purchased  during  its  progress,  and  (3)  remaining  at  the  end.  The  last 
subtracted  from  the  sum  of  the  first  two  showed  the  amount  of  food 
consumed,  due  allowance  being  made  for  the  waste.  Account  was  kept 
of  the  number  of  meals  taken  by  the  family  and  by  visitors. 

The  composition  of  the  food  was  calculated  from  analyses  of  ]Sew 
Mexico  foods  reported  in  a  previous  publication.2  It  was  believed  that 
additional  analyses  were  not  necessary,  since  the  foods  consumed  dur- 
ing this  and  the  previous  dietary  study  were  essentially  the  same, 
The  waste  was  analyzed. 

As  a  rule  a  woman  requires  less  food  than  a  man,  and  the  amount 
required  by  children  is  still  less,  varying  with  the  age.  It  is  customary 
to  assign  certain  factors  which  shall  represent  the  amount  of  nutrients 

1U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bill.  46. 
2U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  40, 


in 

required  by  children  <»r  different  ages  and  by  a  woman  as  compared 
with  an  adult  man.    These  factors, which  are  based  in  part  apou  experi- 

mi  ulal  data  and  in  pari  upon  arbitrary  assumption,  are  as  follow 

Factor*  ueed  in  calculating  wicalt  ooutumed  in  dietary  itudiee. 

One  meal  of  woman  equi  valent  to  0.8  meal  of  man  at  moderate  muscular  labor. 
One  meal  of  boy  11  t»>  L6  years  of  age,  inclusive,  equivalent  to  0.8  meal  of  man. 
One  meal  of  girl  L4  to  16  yean  of  age,  inclusive,  equivalent  to  0.7  meal  of  man. 
( me  meal  <>t'  child  10  to  13  yean  of  age,  inclusii e,  equivalent  t<>  <u>  meal  of  man. 
One  meal  of  child  »;  to  9  yean  of  age,  inclusive,  equivalent  to  0.6  meal  of  man. 
( me  meal  of  child  2  to  5  j  ears  of  age,  inclusive,  equivalent  to  <».  t  meal  of  man. 
One  meal  of  child  under  2  yean  <>f  age  equivalent  to  0.8  meal  of  man. 

By  means  of  the  preceding  factors  it  is  easy  to  calculate  the  number 
of  meals  for  one  man  which  would  be  equivalent  to  those  actually  eaten 
by  the  different  persons.  This  value  divided  by  three  gives  the  equiva- 
lent number  of  days  for  one  man.  The  total  quantity  of  nutrients  con- 
sumed divided  by  the  equivalent  number  of  days  for  one  man  gives  the 
quantities  "per  man  per  day,"  the  unit  by  which  dietaries  are  ordi- 
narily compared. 

the  study  began  May  9,  1897,  and  continued  14  days. 
Tin-  meinhers  of  the  family  and  number  of  meals  taken  weir  as  follow^: 

Meals. 
Man  29  years  old 12 

Woman  23  years  old  (42  meals  X  0.8  meal  of  man),  equivalent  to  ...     34 

Boy  :>  years  old  (42  meals  x  0.5  meal  of  man  >.  equivalent  to 21 

Man  (  visitor  |  60  years  old 9 

Children  (visitors)  equivalent  to 2 

Total  number  of  meals  taken  equivalent  to 108 

Equivalent  to  1  man  '.M\  days. 

In  the  following  tables  are  given  the  results  of  the  dietary  study. 
Table  7  shows  the  amount,  cost,  and  composition  of  the  different  food 
materials  used,  together  with  the  composition  and  estimated  value  of 
the  waste.  In  Table  8  is  shown  the  relative  proportions  of  the  several 
classes  of  food  materials  in  the  dietary  and  the  nutrients  furnished  by 
each  class.  Table  1)  shows  the  amount,  composition,  fuel  value,  and 
cost  of  the  food  purchased,  wasted,  and  actually  eaten. 

Table  7. — Food  materials  and  table  ami  kitchen  wastes  iii  dietary  study  No. 


<  Imposition. 

Total 
cost. 

Weight  oeed. 

Kind  of  food  material. 

Pro- 
tein. 

Fat, 

Carbohy- 
drates. 

Total 
food 
mate- 
rial. 

Pro- 

tein. 

■p  .       Carbohy- 

! 

AM  MAI.    FOOD. 

EUbs 

Per  ct. 

.'{.  (i 

Per  cent. 

$0.10 
.40 

Grams. 

<;,<n„s.     drams. 
is    

I.anl 

100.0 

1 . 780    



.50 

2,325 

134 

1,74S    

-  . 

17 


TABLK  7. — Food  materials  and  table  and  kitchen  wastes,  etc. — Continued. 


Composition. 

Total 
cost. 

Weight  used. 

Kind  of  food  material. 

Pro 
toin. 

Fat. 

Carbohy- 
drates. 

Total 
food 

mate- 
rial. 

Pro- 
tein. 

Fat. 

Carbohy- 
drates. 

VEGETABLE   FOOD. 

Per  ct. 

21.9 
4.0 
9.9 

10.5 
9.9 

Per  ct. 
1.8 
3.4 

1.3 
5.8 
1.3 

Per  cent. 
65.1 
30.1 
80.1 
75.9 
80.1 
98.0 

$0.25 
.42 
.84 
.30 
.10 
.15 

Grams. 

2,980 

1,105 

10,  720 

10, 570 

770 

1,080 

Grams. 

652 

44 

1,061 

1,110 

76 

Grams. 

39 

38 

139 

613 

10 

Grams. 
1,940 

332 

8,587 

8,  023 

Fideos 

617 

1,058 

2.06 

27,  225 

2,943 

839 

20,  557 

Total  food 

2.56 

29, 550 

3,077 

2,587 

20, 557 

Food  accessories : 

.21 

765 

Salt 

.01           370 
.04 

13.7 

6.1 

76.9 

52 

23 

292 

1  Analyzed  in  connection  with  this  dietary. 

Table  8. —  Weights  and  percentages  of  food  materials  and  nutritive  ingredients  used  in 

dietary  study  No.  2Z5. 


Weight 

in  grams. 

Weight 

in  pounds. 

Kind  of  food  material. 

Food 
mate- 
rial. 

Pro- 
tein. 

Fat. 

Carbohy- 
drates. 

Food 
mate- 
rial. 

Pro- 
tein. 

Fat. 

Carbohy- 
drates. 

Cost. 

FOR  FAMILY,  14  DAYS. 

595 
1,730 

134 

18 
1,730 

1.30 

3.80 

0.30 

$0.10 
.40 

3.80 

Total     animal 

2,325 

"227060" 
1,080 
4,085 

134 

1,748 

5.10 

.30 

3.80 

.50 

2,247 

762 

17, 227 
1,058 
2,272 

48.60 
2.40 
9.00 

5.00 

1.70 

38.00 
2.30 
5.00 

1.24 

15 

696 

77 

1.50 

.20 

.67 

Total  vegetable 
food 

27,  225 
29,550 

2,943 

839 

20,  557 

60.00 

6.50 

1.90 

45.30 

2.06 

Total  food 

3,  077 

2,587 

20,  557 

65. 10 

6.80 

5.70 

45.30 

2.56 

Total    food,    in- 
cluding coffee 

2.78 



PER  MAN  PER  DAY. 

17 
48 

4 

1 
48 

.04 
.10 

.01 

.11 

Total     animal 
food 

65 

d. 

49 

.14 

.01 

.05 

.01 

613             fi3 

21 

479 
29 
63 

1.35 
.07 
.25 

.14 

1.06 
.06 
.14 

Sugars  and  starches. . . 

30 
113 

19 

2 

.04 

Total  vegetable 
food 

756 

82 

23 

571 

1.67 

.18 

.05 

1.26 

.06 

Total  food 

821             86 

72 

571 

1.81 

.19 

.16 

1.26 

.07 

Total    food,    in- 
cluding coffee 
and  salt 

.08 



. 

. 

— 1 

19505— No.  54- 


18 


Tabu  8.     WoighU  and  peroentoge$  of  food  materidUf  Ho.  —Continued. 


Weight  in  granu 

Weigh!  in  ponnda. 

Km,1,"   ' '  >";",li-'1       ''71         Pw           .     .        I ,y. 

rial'         ,,i"                          * 

F 

mat.- 
rial. 

I',,. 
U  in. 

1  .,t 

Carbohy- 
drates. 

Coat 

PJ  K.  BMTAOU    "i       I'  •■ 
PAL   D. 

Per.et    Per.et    Per.et.   Percent, 

2.0           4.4           07    

Per.et 

3  6 

5.9    06.9    

14  4 

Total       animal 

7.8          4.4        87. €    

18.0 

74. 6  ,      73. 0  1       29.  4             83. 8 
13^8         22.8          &  0            ll'ii 

4476 

5.4 

24.1 

Sugar*  and  starobea... 

Total  vegetable 

92.1         95.6         32.4           100.0 

74   1 

Ci.ll.r 

7.6 

Salt 

.3 

Total 

100.  0 

1                                   1                 III                 1 

Table  !>. — Nutrients  and  fuol  value  in  food  purchased,  rejected,  and  eaten  in  dietary  study 

Xo. 


Kind  of  food  material. 

Cost. 

I'rot.  in. 

Fat. 

Carbohy- 
drates. 

Fuel 

value. 

Food  purchased : 

$0.50 
2.06 

dram*. 

134 

2,943 

drams. 

1,748 

839 

1 

Calories. 
16,  BIO 

Vegetable 

20,  557 

104. 158 

Total 

Wast, 

2.  :>g 

.04 

3,077 
52 

2.5*7 
23 

20, 557 
289 

120.960 
1,020 

2.52 

3,025 

2,564 

20. 265 

119,340 

PER   MAN    l'EK    DAY. 

Pood  purchased: 

.OH 

.057 

4 

82 

49 
23 

470 

Vegetable 

571 

2,890 

Total 

.071 

86 

1 

72 
1 

571 

8 

3,  365 

Waate                      

45 

.071 

85 

" 

563 

3,  320 

I'KKCKNTAOKs  <>K  TOTAL  Fool)  PURCHASED. 
Food  purchased: 

l'<  /•  cent. 
19.5 
80.5 

Per  cent. 

4.4 

95.6 

Per  cent. 
67.0 
32.4 

Per  cent. 

Per  cent. 
13.9 

100.0 

86.1 

Total 

100.  0 
1.6 

100.0 
1.7 

100.0 
.9 

100.0 

1.4 

100.0 

Waate  

1.3 

98.4 

98.3 

99.1 

98.6 

98.7 

DISCUSSION  OF  RESULTS. 


For  purposes  of  comparison,  the  results  of  this  dietary  study  and 
those  previously  made  in  New  Mexico,1  together  with  the  average 
results  of  the  dietary  studies  of  Degrees  in  Alabama-  and  the  proposed 


I.S.  Dept.  Agr.,  Office  of  Experiment  stations  Bui.  40. 
•U.S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bnl.38. 


19 

American  dietary  standard   for  a  man  at  moderate  muscular  work,  are 
given  in  the  following  table: 

Tablk  10. — Summary  of  result*  of  dietary  studies  in  New  Mexico  and  Alabama  compared 

with  the  dietary  standard. 


;  l'.T  I  n;i  I 

per  da>.] 

Cost^- 

Nutrients. 

Fuel 

ralne. 

Nutritive 
ratio. 

Of  food. 

Of  bever- 
ages, etc. 

Protein. 

Fat . 

Carbohy 
drates. 

Dietary    No.  225. — Mexican 
family  of  the  poorer  class, 
1897 

Cent  8. 
7 

6 
9 
6 

Cents. 

1 

2 
2 

1 

Grams. 
84 

104 
98 
89 

Grams. 

71 

71 
65 

77 

Grams. 
563 

701 
561 
625 

3,320 
3,  960 

3,305 

3,645 

1  :    8.6 

Dietary  No.  163.— Same  fam- 
ily as  above,  1896 

1:   8.3 

Dietary    No.   164.— Mexican 
family  in  moderate  circuin- 

1:    7.2 

Dietary    No.    165.— Mexican 
family  of  the  poorer  class, 
1896  .' 

1:   9.0 

7 
8 

H 

68 
62 

125 

73 
132 

572 
436 

3,  320 
3,270 

3,500 

1:   8.3 

111.8 

Standard  for  men  at  moderate 

1:    5.8 

From  this  table  it  will  be  seen  that  the  amount  of  food  consumed 
was  somewhat  less  than  was  the  case  in  the  dietary  study  made  in 
1896,  the  fuel  value  per  man  per  day  being  reduced  from  3,900  to  3,320 
calories.  This  reduction  in  heat  value  was  caused  by  using  smaller 
amounts  of  protein  and  carbohydrates,  the  fat  being  exactly  the  same. 
The  nutritive  ratio,  however,  remained  practically  unchanged. 

The  food  accessories  in  this  dietary  consisted  of  coffee  only,  for  which 
21  cents  was  paid  out  of  a  total  food  expenditure  of  $2.78  during  the 
period.  That  the  family  were  accustomed  to  make  the  most  of  what 
they  had  is  shown  by  the  small  amount  of  waste  in  this  dietary.  The 
waste  was  estimated  to  cost  but  4  cents.  This  is  an  example  of  care- 
ful management  that  might  well  be  imitated  by  others  in  more  favored 
circumstances. 

It  is  interesting  to  note  that  the  Mexican  family  obtained  for  7  cents 
more  protein,  more  carbohydrates,  and  a  greater  fuel  value  than  the 
negro  family  for  8  cents.  The  negro  family,  however,  had  more  fat. 
This  difference  is  due  to  the  use  of  large  amounts  of  fat  pork  (an 
expensive  source  of  protein)  by  the  negro  families,  while  the  Mexican 
family  used  but  little  meat  and  derived  the  protein  in  their  diet  almost 
entirely  from  vegetable  sources. 

It  must  be  understood  that  the  dietary  standard  here  given  is  not  in 
any  way  absolute,  but  represents  what  is  considered  at  present,  as  the 
result  of  careful  investigation,  to  be  the  closest  estimate  possible  as  to 
the  actual  amounts  or  relation  between  the  amounts  of  protein,  carbo- 
hydrates, and  fat  required  to  properly  nourish  a  man  engaged  in 
moderately  hard  work.  A  diet  made  up  on  this  basis  should  enable  a 
man  to  do  each  day  a  fair  amount  of  work  and  at  the  same  time  to 
keep  his  body  in  a  well-balanced  and  well-nourished  condition. 


20 

The  great  trouble  with  the  dietarj  of  the  Mexican  family  aa  well  ai 
thai  of  the  negro  la  thai  the  amount  of  protein  is  too  small.  Approxi- 
mately stated,  tin*  food  of  the  Mexican  family  furnished  but  two  thirds 

Of  tin*  ainounl  of  protein   called   for  by  the  standard,  and  the  food  of 

tlie  negro  families  furnished  but  one-half  the  protein  that  is  considered 
to  be  Deceasary,  according  to  the  best  knowledge  at  the  present,  for 
proper  nourishment. 

At  the  same  time  the  Mexican  as  well  as  the  negro  families  ate  an 
undue  proportion,  but  not  amount,  of  the  fuel  ingredients.  A  proper 
ratio  is  generally  considered  to  he  established  when  the  quantity  of 
protein  is  to  the  quantity  of  fuel  ingredients — starch,  sugar,  and  fat — 
as  1  t«»  5.8  or  thereabouts.  In  both  the  negro  and  Mexican  families  the 
dietaries  are  delicieut  in  protein  and  in  fuel  ingredieuts. 


UNIVERSITY  OF  FLORIDA 

"i  inn  iiiii  ii  inn  mi  111  mi  Him  ii  ii 


3  1262  08927  7577 


